Chocolate Cup Cake with Cashew

Ingredients A:
7 eggs (350 gr)
1 / 2 tsp vanilla powder
1 / 2 tsp salt
200 grams fine sugar (sugar kastor)

Ingredients B :
125 gr low-protein wheat flour (blue triangle)
1 / 2 tsp baking powder

Ingredients C:
15 gr cake emulsifier (eg, Sp, Ovalet, TBM)

Ingredients D (mix):
50 ml vegetable oil
50 gr margarine
25 gr cocoa powder
1 tbsp brown pasta

Ingredients E:
100 gr bean mede sangrai that roughly chopped

To garnish:
Butter Cream pink Sprinkles

Directions:
1. A shake of sugar until dissolved, enter the B and C, shake until thick and re-inflate.
2. Enter the material D, slosh it up to being average
3. Enter the E, the average poke.
4. Tuang dough into the mold cup cakes that have been given a pad of paper bread.
5. Enter into a pot that has been pengukus boil, steam for 15-20 minutes until cooked. Lift and dinginkan.
6. Ornamental at will. Yesterday I am a decorative way with a smear of the BC and love the color pink sprinkles topping above.